Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Toffee bars with a shortbread base will melt in your mouth like candy.
Heat oven to 325°F.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk; continue beating until well mixed. Add flour; beat at low speed until well mixed.
Press evenly onto bottom of ungreased 15x10x1-inch baking pan. Bake 22- 25 minutes or until lightly browned. (Bars will be soft.)
Sprinkle immediately with chocolate chips; let stand 3 minutes. Swirl chips slightly with table knife or back of spoon. Sprinkle with toffee bits.
Cool 1 hour; cut into bars with sharp knife while slightly warm.
Dietary Fiber: 0g
Hunny & I prepared this last evening & was as I remembered from the 1970's though sans nutmeats. Thank You to a fabulous Team & Finders of a beloved Recipe believed lost forever.
I plan to serve these cookies at my dau's HS graduation party. Turned out great. Makes a lot with just a little effort. Put them in the freezer. Delish!
THE BOMB!!!!EVERYONE CAME IN FROM CHRISTMAS SHOPPING AND GOBBLED THEM.
This is so buttery and delicious I could eat it all day.
The shortbread base was crumbly and overdone at 22 minutes. Next time I'll try 20 minutes.
Super simple and delicious, a definite keeper! I used more chocolate chips than the recipe called for to make spreading easier.
It was excellent and I put it in the freezer before I served them.
As a toffee lover, I'd had this recipe on my fridge (it was inside a margarine box) for months waiting for an opportunity. I made it for my son's graduation party in addition a bakery cake and homemade brownies. The cookies flew off the plate,and were gone first. Abolutely delicious and incredibly easy. I'm waiting for a new opportunity to make them again. I'd make them just to make them, but then likely I'd be eating to many. Addictive.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/252
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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